Tilapia Tostadas with Roasted Corn Relish

I think this is one of my new favorite fish taco recipes. The fish was light, yet crispy; the corn relish was fresh and crunchy; the sauce was creamy and slightly spicy. Even though this recipe is for tostadas, you could easily make this into fish tacos instead. You can substitute flour tortillas for corn, green pepper for red, leave out the jalapeno, etc. It's a forgiving recipe that turns out so delicious. However, I would, FOR SURE, use corn cut straight from the cob for this recipe. About 1-2 ears should do it. My favorite part about this recipe was the corn relish. Next time I'm going to double that part of the recipe!

Tilapia Tostadas with Roasted Corn Relish
Cooking Light magazine, Aug. 2009
Makes: 4 servings
Nutrition: 470 Calories, 17.1g. Fat, 40.4g. Protein, 6.7g. Fiber

1/2 c. reduced-fat sour cream
1/4 c. green salsa (I prefer Herdez brand)
Cooking spray
1 c. yellow corn kernels (fresh off cob is best!)
1/4 c. finely chopped red bell pepper
1/4 c. finely chopped red onion
1 1/2 tsp. minced seeded jalapeno pepper
3/4 tsp. salt, divided
1 c. diced peeled avocado
2 tsp. fresh lime juice
1 1/2 lb. tilapia fillets, cut into 2-inch pieces
1/4 tsp. freshly ground black pepper
1/3 c. yellow cornmeal
1 Tbs. canola oil, divided
8 (6-inch) corn tortillas
1 c. packaged angel hair slaw (or shredded cabbage)
Lime wedges (opt.)

1. Combine sour cream and salsa; set aside.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, bell pepper, onion, jalapeno, and 1/4 tsp. salt to pan; saute 5 minutes, stirring occasionally. Remove mixture from pan; wipe pan clean with paper towels. Combine avocado and juice; toss gently. Stir avocado mixture into corn mixture.

3. Preheat broiler. Sprinkle fish evenly with remaining 1/2 tsp. salt and black pepper. Place cornmeal in a shallow dish; dredge fish in cornmeal . Heat 1 1/2 tsp. canola oil in pan over medium-high heat. Add half of fish to pan; cook 3 minutes. Carefully turn fish over; cook 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat procedure with remaining 1 1/2 tsp. oil and fish.

4. Coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on baking sheets; broil 2 minutes on each side or until crisp. Place 2 tortillas on each of 4 plates. Divide fish evenly among tortillas; top each serving with about 3 Tbs. corn relish and about 1 1/2 Tbs. sour cream mixture. Serve with lime wedges, if desired.